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Summer ratatouille

Savory recipes Summer Fall 1+ hour Vegan Easy Autocuiseur
Prep time
25 minutes
Cooking time
45 minutes
8 people


  1. Wash the zucchini, eggplant, tomatoes, and peppers, then cut them into small cubes
  2. Peel and chop the onions and garlic
  3. Heat the olive oil in the pressure cooker and sweat the onions, garlic, and eggplant
  4. Add the peppers and zucchini
  5. After a few minutes, add the tomatoes, the bouquet garni, and 20 cl (4/5 cup) of water
  6. Season with salt, pepper, sugar, and a pinch of Espelette pepper
  7. Close the lid on the pressure cooker, insert the steam valve, and cook over high heat until the steam whistles
  8. Lower the heat and continue cooking for 35 minutes
  9. Remove the pressure cooker from the heat, remove the valve to release the steam, carefully open the cooker, then put it back on the stove without the lid for another 10 to 15 minutes
  10. Season as needed


  • 5 zucchini
  • 4 eggplants
  • 5 beefsteak tomatoes
  • 2 red peppers
  • 1 green pepper
  • 2 onions
  • 3 cloves of garlic
  • 1 bouquet garni (thyme, bay leaf, parsley stalks, celery stalk)
  • Olive oil
  • Salt, pepper, sugar, Espelette pepper
  • 20 cl (4/5 cup) water
  • A few basil leaves


Pressure cooker

Pressure cooker

Why use a pressure cooker?

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